I’m in love with the new cookbook, Vegetable Simple. Eric Ripert — the chef and owner of one of New York’s most revered Michelin-starred restaurants, Le Bernardin — is known for his refined seafood dishes, but here, he turns his eyes towards his second love, vegetables. The most amazing thing about it is how actually simple the recipes are. Like not chef-pretending-to-be-simple simple. Real life simple! The guy is a five-star chef who trained under the infamously exacting Paul Bocuse, but somehow all the recipes (some mains, but mostly sides) feel like the ones he’s making for his family on the weekend. So many restaurant chef cookbooks promise this idea, but few deliver on it the way this one does. So far I’ve made his potato-leek soup, braised cabbage, and this bok choy recipe. The vinaigrette is just as good on asparagus and avocado as it is on bok choy.
Bok Choy with Soy-Ginger Vinaigrette
From Ripert: When you cook bok choy, its heart should stay firm while the leaves become soft and tender. Take care not to over- or undercook it by monitoring its doneness. If you place a paring knife through the heart of the bok choy, you should be able to pull it out with no resistance. To keep the leaves together, cook the bok choy whole, then split it in half before serving.
1/2 tablespoon finely chopped shallot
1/2 teaspoon grated fresh ginger
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1/4 cup canola oil
fine sea salt
about a dozen baby bok choy, trimmed and rinsed
freshly ground white pepper
In a small bowl, combine the shallot, ginger, soy sauce, and lime juice. Slowly whisk in oil and set aside.
In a large pot, bring 4 quarts of water to a boil and season with a large pinch of salt. Add the bok choy and cook until tender, about 5 minutes.
Drain the bok choy, halve lengthwise, and season lightly with salt and white pepper. Divide among four plates and drizzle the vinaigrette over each one. Serve hot or at room temperature.
This recipe from Vegetable Simple was printed with permission.
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